Fish House Punch

By Frank J. Prial

Updated January 2, 2019

Total Time
2 hours
Rating
4(6)
Comments
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This was first made in the 18th century at the Fish House Club on the Schuylkill River, near Philadelphia. The recipe is from Harriet Lembeck’s revision of “Grossman's Guide to Wines, Beers, and Spirits.” She got it from the “Philadelphia Cook Book of Town and Country.”

Featured in: HOME FOR THE HOLIDAYS; PLEASED AS PUNCH

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Ingredients

  • ¾ pound loaf sugar

  • 1 to 2 quarts water (not from the Schuylkill)

  • 1 quart lemon juice

  • 2 quarts Jamaican rum

  • 1 quart Cognac

  • 4 ounces peach liqueur

Ingredient Substitution Guide
Nutritional analysis per serving

46 grams carbs; 808 calories; 11 milligrams sodium; 41 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Dissolve the sugar in the water in a punch bowl. Add the lemon juice, then the other ingredients. Add a four-pound block of ice to the bowl and let it melt for two hours. This makes up to two gallons if you can wait until all the ice has melted.

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4 out of 5
6 user ratings
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